Orange Cake Reviews

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users rating3.5/4

This is a surprisingly delicious cake; it is buttery and tender. I also added a little orange glaze (1/8 cup orange juice and 1/2 cup sugar dissolved over low heat). This would make a great breakfast or picnic treat.

I started off making a big basic mistake with this cake. Instead of beating the butter with the sugar, I added the sugar (half sugar, half Splenda) at the beginning to the other dry ingredients. So I was left to beat the sugar and zest, then added the eggs and so forth. I used my electric hand mixer (instead of a whisk) on low speed through the entire procedure, adding at the end the sifted dry ingredients in four parts. To make a long story short, this was one of the best cakes ever! I'll make it again, and I'm almost afraid to vary from my errors. Just goes to show....By the way, for those who found the cake on the dry side (mine was very moist), check it at 30 minutes. Mine was perfectly done at that stage.

A nice, homey, old-fashioned cake. My batter was quite thick, almost like for drop biscuits, which might account for the "homey" texture. I tasted it and it was fine -- but I went ahead and added an orange syrup anyway. (I think you can't really go wrong with a syrup on these cakes.) Is yummy. I'll make again, and will also try the interesting chocolate variation below.

I followed the suggestion of a reviewer and added an ounce of unsweetened chocolate to the batter; I also brushed on the orange juice syrup after baking. It was delicious served with chocolate ice cream. Very nice flavor and moist crumb.

I had some oranges that were about to go bad and decided to try this recipe. I love chocolate so I added one melted square of Bakers chocolate to the mix. I also feared it would not be moist enough so I poured on top a homemade syrup with 1 orange (juice) 1 tbsp sugar and 2 tbsp cacao liquor, boiled for 3 minutes. The end result: something out of this world, very moist and yummy tasting.

I made this cake for a special Valentine's afternoon tea with my friends. Everyone loved the cake. It was not dry or bland, just very good. I wanted to make it again, and so went in search of the recipe, which I failed to keep. Thank you for finding it for me.
Kate

I have made this cake probably 20 times, but I just came up with an excellent variation. Instead of the orange, use the peel and juice of a whole lemon. After adding the sour cream and juice, add in a small handful (not too many) of quality chocolate chips. You want a hint of chocolate, not crunch. Also, cook it in an 8 inch round pan with a removable bottom. It should cook in 35 minutes.

My husband ordered "gateau a l'orange" for his birthday cake, and this was the closest I could find. I would agree with the previous commenters that the beauty in this cake is it's simplicity. Since a couple commenters alluded that it might be dry, I peeled some orange sections and let them soak in just a bit of sugar for the afternoon. I presented the cake on a glass pedastal with lots of pastel candles (no one counted how many) and then served each piece with a dollop of the sugared oranges. Someone brought apricot brandy served in miniature chocolate "glasses", and we discovered that this was the perfect complement.